Bison Chili
The flavor of chili improves with age but a long simmer or making it a day or 2 ahead isn’t always possible. We purée half of the ingredients together to produce the long-simmered depth of flavor, alt...
Triple Take
Forecast: Chili Days Ahead
Cooler weather calls for kicked-up classics
This winter issue ushers in not only chilly weather but also bowls of chili to our tables. Chili preferences, ingredients, styles and recipes are as varied as snowflakes and this Triple Take offers three new reliables for your recipe box. We tasked our pros, Rob and Lisa Stuart of Chimera Café; our accomplished home cook, Dr. Pat Tinker; and our own Edible Tulsa test kitchen team with creating a distinct chili recipe to ward off the chill of winter.
OUR PROS: CHIMERA CAFÉ
Chimera Café, in downtown Tulsa, strives to offer super tasty food that is consciously sourced and made with love. Owners Rob and Lisa Stuart care about all aspects of food, from where it comes from to what it does to our bodies to how it is presented. But they aren’t the only ones. Rob says Chimera kitchen managers Colleen Hock and Joe Bartel have embraced the freedom to take their original vision next level. He says, “They make sure the dream stays alive on the day to day. It’s not always glorious but it’s usually a lot of fun. Colleen, Joe and I take the job seriously but never ourselves. The one common thread we all hold is the desire to progress. I personally think hands-on experience and working with other talented people is the best way to grow.”
This Brady District gem presents the practical idea of “vegetarian food with meat options.” But Rob says that their veg chili is so awesome that “it was a no-brainer to keep it ‘veg.’” He was inspired to create this chili pie after experiencing a stellar vegan version in Austin. The chili recipe has progressed from Lisa’s exceptional version to Colleen and Joe’s inspired version served today. Rob says, “Chimera is a collaborative effort and we enjoy working with our staff to make our menu better. We hold tight to our recipes on our house made items but aren’t afraid to tweak something if it’s needed. I like to think we keep things fresh and interesting for our regulars.”
Chimera’s exceptional chili recipe consists of carrots, bell and poblano peppers, garlic, kidney beans, black beans, pinto beans, cumin and other spices but the not-so-secret ingredient is Fauxrizo, their vegan take on traditional Mexican chorizo sausage. Add corn chips, sharp cheddar, avocado, and Rob’s favorite, vegan chipotle crema and it’s nothing short of spectacular.
Photo 1: Chimera's Chili Pie
Photo 2: Dr. Pat Tinker tending to a pot of chili in his Bartlesville home.
OUR HOME COOK: DR. PAT TINKER
Patrick Tinker, a Bartlesville cardiologist, is the oldest boy of seven children. His mother taught him to cook out of necessity at a very early age, and in his 30s he began smoking brisket, pork shoulders, ribs and other meats. He likes to procure meats like beef, goat and lamb from local ranchers so he knows that they are pesticide- and herbicide-free and often hunts quail for his dishes.
Tinker has pursued his passion for cooking by taking an artisan bread class at the King Arthur Flour School in Vermont and spent a week at The Culinary School of the Rockies, where he became more interested in soups and sauces. His travels across the United States and the world have inspired him to explore many and varied regional dishes like paella, Low Country shrimp, jambalaya, gumbo, étouffée and muffuletta sandwiches.
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